Our Chefs' Recipes

November 10, 2020
Gin-Cured Salmon Gravlax   INGREDIENTS (serves 4) For the gravlax 700 g salmon with the skin on ½ bunch cilantro ½ bunch tarragon 1 bunch dill 60 ml gin 100 ml salt 100 ml sugar 30 ml pepper   For the granita 1 cucumber, coarsely chopped 2 lemons, squeezed 60 ml gin 1 sprig tarragon (leaves only) 5 sprigs cilantro (leaves... Read More
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October 19, 2020
Pork loin with fig and port sauce   INGREDIENTS (serves 4) For the marinade 1 pork loin 2 cloves garlic 1 tbsp dried oregano 2/3 cup canola oil (for the marinade) Salt and pepper 1 tbsp Dijon mustard 1 tbsp port   For the sauce 2 French shallots 2 cloves garlic 4 fresh figs, quartered (set aside for... Read More
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September 9, 2020
Hearty Tofu Chili Soup   INGREDIENTS (serves 4)   454 g (1 lb) firm tofu, cut into small cubes 540 ml (19 oz) stewed tomatoes 540 ml (19 oz) kidney beans, rinsed and drained 1 red pepper, diced 1 medium-size onion, minced 2 garlic cloves, chopped 2 celery stalks, diced 1 litre (4 cups) of chicken stock 60 ml (4 tbsp) olive oil... Read More
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August 12, 2020
Maple-glazed salmon filet with citrus fennel salad   INGREDIENTS (serves 4) To prepare the salmon 4 fresh salmon filets (around 120 g per serving) 1 tbsp. olive oil 1 tbsp. balsamic vinegar 2 tbsp. maple syrup 1 tsp. Dijon mustard 1 tsp. lemon juice Salt and pepper To prepare the fennel salad 2 fennel bulbs ½ red onion 1 pink grapefruit... Read More
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July 16, 2020
Chicken Enchilada Bowls   INGREDIENTS (serves 4)   To prepare the Mexican rice 1 cup parboiled rice 1½ cups water ½ cup tomato juice 1 tbsp Mexican chili powder 2 tbsp vegetable oil Salt and pepper   To prepare the enchiladas ½ Spanish onion, diced ½ green pepper, diced 2 chicken breasts, diced 1 tbsp... Read More
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February 25, 2020
  INGREDIENTS (serves 4) 1 kg yellow beets 400 g goat cheese 300 g cream cheese 100 ml 15% cooking cream 1 tsp garlic powder Salt and pepper to taste   DIRECTIONS Boil the beets in a pot of salted water, then let cool completely.   Peel the beets and thinly slice with a knife or mandoline slicer.   Blend the goat... Read More
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January 21, 2020
Queen Elizabeth cake   INGREDIENTS  1 cup water 1 cup pitted dates, chopped ½ tsp baking soda 1¾ cups flour 1½ tsp baking powder ½ cup butter ¾ cup brown sugar 2 eggs   Icing ½ cup 35% cream ½ cup softened butter 1½ cups brown sugar 1½ cups shredded coconut     DIRECTIONS Line... Read More
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December 18, 2019
Fruit Ketchup   INGREDIENTS    12 tomatoes 4 peaches 4 pears 4 apples 2 onions 3 celery stalks 2 cups brown sugar 2 tbsp pickling spices 1½ cup apple cider vinegar 2 tsp salt   DIRECTIONS   Blanch the peaches and pears.   Peel and dice the apples, peaches, pears, onions and tomatoes.   Add the finely... Read More
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December 18, 2019
The theme of the senior power inspired the team behind The Innovator to find a resident who would like to share one of his or her favorite recipes. Bruno Le Foll, chef at Les Jardins Millen, assisted by Rosalie Lebel, recreationist at the residence, asked Léopold Lavergne, a 90-year-old resident who bakes regularly, to give... Read More
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December 2, 2019
Butternut squash soup with maple bacon and a hint of Parmesan cheese   Ingredients (serves approximately 12) ½ lb (225 g) bacon 4 lb (1.8 kg) butternut squash, peeled 2 cloves garlic, minced ½ cup (125 ml) maple syrup 1 tbsp (15 ml) curry powder ½ tsp (2.5 ml) nutmeg 1 onion ¼ cup (65 ml) butter 4 cups (1 L) chicken broth 35%... Read More
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September 27, 2019
Strawberry grilled salmon on basmati rice   INGREDIENTS (serves 4 people) 4 150 g salmon fillets 2 cups basmati rice 3 cups water 1 tsp salt 2 tbsp white vinegar 1 tbsp olive oil Salt and pepper   FOR THE QUEBEC STRAWBERRY JAM 3 cups whole Quebec strawberries, hulled 1 cup white sugar ⅓ cup water 5 rosemary leaves... Read More
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